To me, certain foods absolutely scream summer, and crab cakes are one of those foods. The sweet crab and the savory vegetables and seasonings are a perfect combination. Unfortunately, ordering them out is rarely an option since they almost always contain breadcrumbs.
I spent a couple years working in the Greenwich, Connecticut area, and these remind me of a lazy afternoon out on the Long Island Sound on my friend’s boat. They make a great lunch served with a green salad, or a perfect appetizer if you make them mini. Serve them with grilled vegetables for a gorgeous and impressive dinner.
Personally, I prefer to skip the remoulade. If you want to eat light, a lemon wedge is the perfect accompaniment. But my favorite is this crazy easy sauce:
- Chipotle Mayonnaise:
Add about a cup of mayonnaise (you can use the low-fat kind if you want to behave), one clove of garlic, and one small chipotle pepper (canned in adobo) to a mini-chopper. Pulse until smooth. Serve. Wait for the applause.
Gluten-Free Crab Cakes? No one will ever know!
Try Serving this dish with my Corn and Avocado Salad